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Crispy Smoked Mac and Cheese Recipe Easy Homemade Gouda Crust

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A comforting mac and cheese with a smoky richness and a crispy golden gouda crust, combining creamy pasta with a crunchy, flavorful topping.

Ingredients

Scale
  • 12 ounces (340 grams) elbow macaroni
  • 4 tablespoons (57 grams) unsalted butter
  • 1/4 cup (30 grams) all-purpose flour
  • 3 cups (720 ml) whole milk, warmed
  • 2 cups (about 200 grams) sharp cheddar cheese, shredded
  • 1 1/2 cups (170 grams) smoked gouda cheese, shredded, plus extra for crust
  • 1/2 cup (50 grams) grated parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 1 cup (about 50 grams) panko breadcrumbs
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Bring a large pot of salted water to a boil. Add 12 ounces (340 grams) of elbow macaroni and cook until al dente, about 7 to 8 minutes. Drain and set aside.
  2. In a medium saucepan, melt 4 tablespoons (57 grams) of unsalted butter over medium heat. Whisk in 1/4 cup (30 grams) all-purpose flour and cook for 2-3 minutes until light golden and nutty.
  3. Slowly whisk in 3 cups (720 ml) warmed whole milk, about 1/2 cup at a time, stirring constantly to avoid lumps. Cook until sauce thickens and coats the back of a spoon, about 7-10 minutes.
  4. Remove sauce from heat and stir in 2 cups (200 grams) sharp cheddar, 1 1/2 cups (170 grams) smoked gouda, and 1/2 cup (50 grams) grated parmesan. Add 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, salt, and pepper to taste. Stir until cheese melts smoothly.
  5. Pour cheese sauce over drained pasta and mix gently to coat evenly.
  6. In a small bowl, mix 1 cup (50 grams) panko breadcrumbs with 2 tablespoons olive oil or melted butter and 1/2 cup shredded smoked gouda.
  7. Transfer mac and cheese mixture into a greased 9×13 inch (23×33 cm) baking dish. Evenly sprinkle breadcrumb and gouda mixture on top.
  8. If using a smoker, preheat to 225°F (107°C) and add wood chips. Smoke uncovered for 45 minutes to 1 hour until crust is bubbly and golden. If using oven, bake at 375°F (190°C) for 25-30 minutes, then broil 2-3 minutes to brown crust, watching closely.
  9. Let mac and cheese rest for 5 minutes before serving.

Notes

Warm the milk before adding to the roux to avoid lumps. Freshly shred cheese for better melting. Mix panko breadcrumbs with oil or butter before topping for crispiness. Smoke low and slow at 225°F for best flavor. Broil carefully to avoid burning the gouda crust. Can be adapted for gluten-free and dairy-free diets with substitutions.

Nutrition

Keywords: mac and cheese, smoked mac and cheese, gouda crust, crispy mac and cheese, comfort food, smoked cheese, easy mac and cheese

Find it online: https://lumalunch.com/crispy-smoked-mac-and-cheese-recipe-easy-homemade-gouda-crust/